Profiteroles with Salted Caramel
Baking and Desserts | French cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
10
Description
Classic profiteroles are light little balls filled with vanilla ice cream and drizzled with hot chocolate. They look complicated, fancy, and festive, but if you prepare the choux pastry shells in advance, all that's left to do is fill them, drizzle with sauce, and serve in just two minutes. The choux pastry is a surprise and a wonder in itself, puffing up from its own heat alone. To highlight its fragility and tenderness, pastry chefs have created a crispy crackle — a delicate veil of shortcrust pastry that carefully covers each ball. In restaurants, profiteroles are filled not only with ice cream but also with creams and mousses, and they don't have to be sweet: profiteroles with salmon or cheese cream pair excellently with soups. And if you're in the mood for something sweet but want to avoid excess calories, you can opt for lemon, raspberry, or any fruit mousse.
Ingredients
- Butter - 9.2 oz
- Wheat Flour - 5.3 oz
- Chicken Egg - 4 pieces
- Brown Sugar - 7.1 oz
- Sugar - 3.5 oz
- Cream 22% - 4 fl oz
- 33% Cream - 10 fl oz
- Vanilla extract - 2 spoons
- Roasted Peanuts - 1.8 oz
- Salt - to taste
Step by Step guide
Step 1
Melt 100 grams of butter in a saucepan over medium heat. Add 240 ml of water and bring to a boil.
Step 2
Add the flour and a pinch of salt. Cook the dough, stirring constantly with a wooden spoon, until it pulls away from the sides of the saucepan.
Step 3
Transfer the dough to a mixing bowl and let it cool for 10 minutes.
Step 4
Add the eggs one at a time to the chilled dough. Before adding the next egg, it's important to ensure that the previous one is fully incorporated.
Step 5
Line two baking sheets with parchment paper. Use a teaspoon to place fifteen portions of dough on each sheet.
Step 6
Bake the profiteroles at 392°F in convection mode (with fan). They will be ready in 18–20 minutes, when they rise and turn golden brown.
Step 7
For the filling, pour 100 grams of sugar into a pan and melt it over medium heat without stirring. Once the caramel reaches a nice amber color, remove it from the heat.
Step 8
Pour warm 33% cream into the caramel, then add 100 grams of butter, cut into small cubes, and stir.
Step 9
Whisk the caramel vigorously over low heat until smooth. Add salt to taste and let it cool.
Step 10
For the caramel sauce, melt 60 grams of butter with brown sugar, 20% cream, vanilla extract, and 1 teaspoon of salt. Bring to a boil over medium heat, stirring constantly.
Step 11
After 5 minutes, remove the sauce from the heat and let it cool. As it cools, the sauce will thicken.
Step 12
Remove the profiteroles from the oven and make a small slit in each one to let the steam escape. Allow to cool on a wire rack.
Step 13
Slice the profiteroles in half and fill them generously with salted caramel.
Step 14
Drizzle the finished profiteroles with caramel sauce and sprinkle with crushed peanuts.
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